- 2 Cups flour
- 1 Tablespoon cinnamon
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 1 Cup butter, softened
- 1 Cup firmly packed light brown sugar
- 1 Cup sugar
- 2 eggs
- 1 Teaspoon vanilla extract
- 2 Cups quick-cooking oats
- 1 Cup chopped pecans
- 1 Cup raisins
Preheat oven to 350 degrees. Mix flour, cinnamon, baking soda, and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in oats, pecans, and raisins.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Calories Per Serving186
Folate equivalent (total)9µg2%
Cinnamon Oatmeal Raisin Cookies
A soft and chewy oatmeal raisin cookie with an extra cinnamon twist.
- 1-½ cup Unbleached All-purpose Flour
- ½ teaspoons Baking Soda
- ¼ teaspoons Salt
- ¼ teaspoons Freshly Grated Nutmeg
- 1 cup Unsalted Butter, Softened
- ½ cups Granulated Sugar
- 1 cup Brown Sugar
- 2 Tablespoons Honey
- 1 teaspoon Pure Vanilla Extract
- 2 whole Large Eggs
- 3 cups Old Fashioned Oats
- ½ cups Cinnamon Chips
- 1-½ cup Raisins
- ½ cups Chopped Walnuts (optional)
Preheat oven to 300 degrees F.
In a large mixing bowl, whisk together flour, baking soda, salt and nutmeg. Set aside.
In a large mixing bowl with an electric mixer on medium high speed, cream together butter, granulated and brown sugars until fluffy about 3 minutes. Add honey and vanilla until combined. Mix in eggs, one at a time, scraping down sides of bowl after each addition.
Then mix in the flour mixture, 1/2 cup at a time, scraping down sides of bowl as necessary until just combined.
Stir in oats, cinnamon chips, raisins and walnuts until just combined.
Drop the batter in teaspoon sized balls onto a baking sheet and bake until golden brown, 18-20 minutes.
Let cool on a baking sheet for a couple minutes then transfer to a cooling rack to cool completely.
- 1 cup all-purpose flour
- 1 tablespoon all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 ¾ sticks cold salted butter
- ½ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups rolled oats
- 1 cup raisins
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
Thick and chewy oatmeal raisin cookies are a classic for a reason
Oatmeal raisin cookies are a classic in the pantheon of desserts, so I was stunned to discover that The Washington Post didn’t have a recipe in our database for this delicious but divisive dessert.
There are recipes for “outrageous” oatmeal cookies with raisins and cranberries, cherry pistachio oatmeal cookies, thin and crispy oatmeal cookies with shredded coconut and salted oatmeal cookies without any mix-ins, but none that focused just on the marriage of oats and raisins. I gladly took it as my mission to fix this grave oversight. After multiple tests, I landed on a recipe for thick and chewy oatmeal cookies — featuring hearty oats, plump raisins, warm cinnamon and fragrant allspice for extra complexity — that any fan of the confection will love.
I have been a fan of oatmeal raisin cookies for as long as I can remember, but it seems my admiration is not shared by all, thanks to a polarizing key ingredient — raisins. “Mealy,” “cloying sweetness” and “they are eww” are just some of the responses I got to an informal Twitter poll asking why people dislike them. Setting “eww” aside, this recipe does address raisins’ texture and sweetness.
Writer and cookbook author Charlotte Druckman suggested soaking the raisins to tackle the texture problem, and I quite enjoyed the plump, softened fruit suspended among the oats. This recipe calls for a quick plump on the stove with just water, but whiskey, spiced rum and/or the addition of cinnamon sticks, star anise or cloves to the pot would be nice flavor enhancers. And for those who think raisins have a “cloying sweetness,” the cookie batter itself is not very sweet, so the sugar from the fruit is needed to balance it.
When it comes to the cookie’s other integral ingredient, old-fashioned rolled oats are optimal for their chew. I experimented with toasting them for a nuttier, more robust oat flavor, which I enjoyed, but doing so led to a thinner cookie than desired, as the toasted oats absorbed less of the moisture in the cookie batter. A number of recipes also call for grinding the oats in a food processor to make oat flour, but as someone who prefers more streamlined recipes, I decided that would be a step too far.
As for the size and shape of these cookies, the temperature of the cookie dough is key. Refrigerate it for at least 30 minutes and up to overnight before baking to reduce spread and get the thick oatmeal cookies intended with this recipe. Longer aging produces a more concentrated flavor, which I enjoyed, but isn’t necessary if you desire freshly baked cookies imminently. And be sure to press the balls of cookie dough into pucks so that they bake up correctly. (I accidentally deleted that step when I sent the recipe to my colleague Becky Krystal for her to bake them to be photographed and ruined a batch of dough — sorry!)
If you’re on the fence about raisins in your cookies, I urge you to give this recipe a try and report back. I doubt you’ll be disappointed.
Make Ahead: The plumped raisins can be prepared up to 1 week in advance and refrigerated. The dough can be prepared and refrigerated up to 1 day before baking.
Storage Notes: The cookies can be stored in an airtight container at room temperature for up to 1 week. The raw, portioned cookie dough can be frozen, tightly wrapped, for up to 3 months. When baked from frozen, add a couple of minutes to the baking time.
- 1 1/2 cups (227 grams/8 ounces) dark raisins
- 2 sticks (227 grams/8 ounces) unsalted butter, at room temperature
- 1 cup packed (220 grams/7 3/4 ounces) dark brown sugar
- 1/3 cup (65 grams/2 1/4 ounces) granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (190 grams/6 3/4 ounces) all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon ground allspice (optional)
- 3 cups (270 grams/9 1/2 ounces) old-fashioned rolled oats
In a small saucepan, add the raisins and cover with water. Bring to a boil over high heat, then remove from the heat and let sit for 10 to 15 minutes drain and let cool for at least 10 minutes while you start making the cookie dough.
Wholesome Cinnamon Raisin Oatmeal Cookies
- Author: Caitlin Shoemaker
- Prep Time: 15 Minutes
- Cook Time: 8 Minutes
- Total Time: 23 minutes
- Yield: 12 cookies 1 x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegan
These Cinnamon Raisin Oatmeal Cookies are soft-baked and bursting with cozy flavor! Made from wholesome ingredients and totally vegan & gluten-free.
- ½ cup butter, room temperature
- 1 cup brown sugar
- 1 large egg
- 1 tablespoon vanilla
- 1 ⅓ cup einkorn flour
- 2 cups oats, regular or quick cooking
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 1 cup raisins
- Cream the brown sugar and butter together until light and fluffy.
- Add the egg and vanilla. Whip to completely incorporate.
- In a separate bowl, mix einkorn flour, baking soda, cinnamon and sea salt.
- Add dry ingredients and stir to combine with the butter and egg mixture.
- Mix in raisins and oats until just combine.
- Spoon ont a baking sheet, lined with parchment paper or a silicone baking mat. Bake at 350 for 15-18 minutes for medium cookies.
Oatmeal Raisin Cookies
I think oatmeal raisin cookies are my absolute favorite.
There is just something about that combination that works every time. This recipe is quite yummy and of course you can adjust it a bit to suit your taste. Don’t like raisins? Leave them out – or substitute dried cranberries, or even chocolate chips.
These really are healthy cookies. This recipe uses a bit of applesauce to sweeten, so there is not as much sugar as other recipes call for.
The whole batch of cookies has just 1/2 cup of flour in total. Not bad for a delicious tasting oatmeal raisin cookie recipe.
Replace the white flour with whole wheat flour for even more nutritional value.
Oats are SO healthy for us. You can read all about the health benefits of eating oats here.
If you don’t like raisins in your oatmeal cookies, it’s simple. Just leave them out. Or substitute with an equal amount of chopped nuts, like healthy walnuts. Walnuts make a great addition to this recipe and certainly add to the healthy cookie idea.
This is such an easy cookie recipe and so yummy you will want to make them over and over again.
Oatmeal Raisin Cookies
This recipe makes about 4 dozen cookies, but if you’d rather have more cookies, simply double the recipe. One trick I like to do is chill the dough for a few hours before baking, so that I result in chewy, thick, yummalicious cookies.
Oh, did I mention that chilling the dough makes it a lot easier to work with? Try it sometime! The raisins can be substituted with craisins, or if you’re all about texture, use a mixture of raisins / craisins and walnuts or if you’d prefer oatmeal chocolate chip cookies, leave the dried fruit out and just add some chocolate chips. Oh, the possibilities…
Chewy Oatmeal Raisin Cookies
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Anne&rsquos Amazing Cinnamon-Raisin Cookies
Amy Myers, M.D. is a functional medicine physician, trained and certified by The Institute of Functional Medicine. Dr. Myers earned her Doctor of Medicine (M.D.) at the LSU Health Science Center, and completed her Emergency Medicine residency at the University of Maryland Medical Center.
Dr. Myers retired from her functional medicine clinic, Austin UltraHealth, where she served thousands of patients, to empower those who were failed by conventional medicine. She&rsquos a 2x New York Times bestselling author, and the founder and CEO of the health & lifestyle e-commerce brand, Amy Myers MD ® .
If dinner is just around the corner and you want a great dessert, why not save a little time and get some peace of mind with these quick-and-easy cookies?
I received these Cinnamon Raisin Cookies as a birthday gift from the wife (Anne) of one of my team members. They remind me so much of the oatmeal raisin cookies my mom used to bake and that I haven&rsquot been able to enjoy since following The Myers Way®.
These cookies are perfectly fluffy on the inside and delightfully crisp on the outside. A light splash of cinnamon along with the sweet flavor of raisins make these cookies feel nostalgic, while still being 100 percent The Myers Way®&ndashcompliant.
They&rsquore perfect for your family table, or for bringing to celebrations with friends!
3/4 cup butter or margarine
1/2 cup packed brown sugar
1 cup flour
1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 350 degrees F. Lightly grease two baking sheets.
Combine the butter and brown sugar in a mixing bowl. Beat on medium speed with an electric mixer until creamy.
In another bowl, combine the flour, oats, baking powder, baking soda, and salt. Stir by hand into the the butter mixture.
Drop the cookie batter by rounded teaspoons onto the prepared baking sheets. Dip a fork or the bottom of a glass in water and use to press the cookies down to flatten them.
Place the baking sheets in the oven and bake at 350 degrees F for 10-15 minutes or until the cookies are just starting to brown around the edges.
Remove the baking sheets from the oven and let the cookies cool on them for 2-3 minutes then remove the cookies to wire racks to cool completely.